Deeper, denser, earthier flavor than white mushrooms, also known as "browns", the baby bellas are simply portobellos that are harvested before they are completely mature.

Deeper, denser, earthier flavor than white mushrooms, also known as "browns", the baby bellas are simply portobellos that are harvested before they are completely mature.

Photo: Courtesy Kitchen Pride Mushroom

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Probably the most popular, button mushrooms are known for being juicy and tasty, inexpensive and with a flavor that's only "mildly mushroomy." These mushrooms have a more delicate flavor than the mature mushrooms. When the mushroom matures the veil will open or separate under the cap. Mature Whites, with open veils and darkened caps, develop a richer, deeper taste. less

Probably the most popular, button mushrooms are known for being juicy and tasty, inexpensive and with a flavor that's only "mildly mushroomy." These mushrooms have a more delicate flavor than the mature ... more

Photo: Courtesy Kitchen Pride Mushroom

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Probably the most popular among foodies, button mushrooms are known for being juicy and tasty, inexpensive and with a flavor that's only "mildly mushroomy."

Probably the most popular among foodies, button mushrooms are known for being juicy and tasty, inexpensive and with a flavor that's only "mildly mushroomy."

Photo: COURTESY KITCHEN PRIDE MUSHROOM

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Impressive in size and appearance, the Portobello is a larger, hardier relative of the White and can range up to 6 inches in diameter. A longer growing cycle than Whites and Criminis results in a deep, meat-like texture and flavor. Portabellas are recognizable by their large caps and when cooked, their texture is hearty yet buttery. Many say a grilled portabella mushroom tastes a lot like a steak! less

Impressive in size and appearance, the Portobello is a larger, hardier relative of the White and can range up to 6 inches in diameter. A longer growing cycle than Whites and Criminis results in a deep, ... more

Photo: Courtesy Kitchen Pride Mushroom

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Fluted and graceful, Oyster mushrooms range in color from soft brown to yellow.

Fluted and graceful, Oyster mushrooms range in color from soft brown to yellow.

Photo: Courtesy Kitchen Pride Mushroom

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It's all about mushrooms at Kitchen Pride

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GONZALES - Entering the massive growing room at Kitchen Pride Mushroom Farms is a little like being lost in a magical forest in some childhood fairy tale.

In place of the sprites or elves or even pixies are workers who methodically harvest and sort the crop, which is quickly whisked away to be chilled and sorted further before trucks carry the mushrooms to restaurants, grocery stores and food purveyors across the state.

In a growing room, one of 65 on the farm, Greg McLain, son of Kitchen Pride founder Darrell McLain, says that Kitchen Pride is one of the largest growers in the nation. With 215 employees and 300,000 square feet under one computer-controlled roof, the farm produces more than 225,000 pounds of white button, portobellos, baby bellas (a smaller portobello variety), oyster and shiitake mushrooms each week, year-round, rain or drought.

And there's more of an appetite for these mushrooms. According to USDA figures, 862 million pounds of fresh mushrooms were produced in the U.S. from June 2010 to June 2011, up from 844 pounds between June 2000 and June 2001. Per capita consumption has also risen slightly in recent years, 2.46 pounds in 2008 to a forecasted 2.6 pounds this year.

"Individual events can have an effect," says Laura Phelps, president of the American Mushroom Institute, a trade association of commercial mushroom farms. "When Pizza Hut and Papa John's switched from canned to fresh mushrooms, we saw a bump. Same as when McDonald's or Burger King introduces a mushroom burger."

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Kitchen Pride's roots date from the mid-1970s when Darrell McLain launched a mushroom-growing division for his St. Louis-based employer, a large multinational food company.

Later, he and a partner decided to go into business for themselves, opening a mushroom farm in Oklahoma. Eventually, he sold out and started Kitchen Pride in what was then the underserved Texas market.

"We picked Gonzales because it was an agricultural community with the utilities and water we needed," says Darrell.

More Information

Portobello

mushrooms

White mushrooms

Button Mushrooms

Oyster

mushrooms

OYSTER

Mushrooms

Kitchen Pride has always been a family-owned and -run business.

Indeed, there are three generations working there today.

It's also a Texas company, selling only within the borders of the Lone Star State because, as Greg McLain says, "Mushrooms don't travel that well."

You'll find their Kitchen Pride mushrooms in retailers such as Central Market, Whole Foods, Walmart and a number of independent grocers.

Instructions: Brown bacon until crisp; set aside. Heat oven to 350 degrees. Spray a baking dish with cooking spray; set aside. Heat olive oil in skillet over medium heat. Stir in chopped mushroom stems, garlic and jalapeño; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl and stir in the cream cheese, cheddar cheese and bacon. Season with salt and pepper. Spoon the cheese mixture into the reserved mushroom caps and arrange on the prepared baking dish. Bake until cheese begins to brown, 15-20 minutes.